Potato and Carrot Stew with Savory Broth
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Instructions 👩🍳
Step-by-step:
- Prepare the vegetables: Wash and peel the potatoes and carrots, then cut them into evenly sized pieces. Remove any green or damaged areas from the potatoes.
- Simmer the stew: Place the vegetables in the broth and simmer gently until both potatoes and carrots are tender. Stir carefully so the pieces keep their shape.
- Bind and finish: Press cooked potato pieces against the side of the pan and stir them into the broth until it becomes lightly thickened. Heat everything through and serve. Refer to the illustrated recipe for the exact details.
Potato and carrot stew with tender vegetables and herbs
Some days call for a big bowl of potato and carrot stew. Tender vegetables, savory broth and a little fresh parsley are all you need for a cozy spoonful. Put some bread on the table and make yourself comfortable.
A simple base with plenty of texture
Potatoes give the stew body, while carrots add a gentle sweetness. Waxy potatoes hold their shape well; floury ones break down more easily if you prefer a thicker bowl. Use a broth you enjoy, keeping its saltiness in mind when seasoning.
Fresh, firm potatoes are the best starting point. Discard green, badly shriveled or strongly sprouting ones. Wash and peel suitable potatoes, remove eyes generously, and wash and peel the carrots too.
Check the carrots as well as the potatoes
Cut pieces evenly within each vegetable and keep the stew at a gentle simmer. Test a carrot and a potato separately with the tip of a knife; similar-sized pieces do not always soften at the same pace.
For a lightly thickened broth, press a few fully cooked potato pieces against the side of the pot and stir them in. Start with a small amount so plenty of pieces stay whole. If the stew becomes too thick, add a little water or broth and taste again.
Refrigerate leftovers promptly in shallow containers. Reheat to 165°F/74°C throughout, stirring so the center and edges heat evenly.
Keep some lovely pieces in the bowl
Once the potatoes soften, fold the stew gently rather than stirring hard. Check the liquid level after thickening, especially if the pot stays on the heat. Add more seasoning only after tasting the finished consistency.
A creamy spoonful, if you like
A little cream, crème fraîche or a suitable plant-based cooking cream gives a richer finish. Marjoram or thyme adds a different herbal note. Try one addition at a time so the gentle carrot flavor still comes through.
Bread alongside, herbs on top
Scatter washed, chopped parsley over the stew and serve with crusty bread. Offer mustard separately for anyone who likes a sharper flavor. For another vegetable-filled pot, try chickpea stew, with tender chickpeas to give each spoonful a different bite.
Save a portion for later
Keep promptly chilled stew covered in the fridge, with fresh herbs and creamy toppings separate. You can freeze portions, although the potatoes may become softer. Thaw in the fridge and reheat thoroughly as above, adding a little broth if needed.
Frequently asked questions
Which potatoes stay in pieces?
Waxy potatoes usually hold their shape better. Gentle simmering helps too.
Do I need flour to thicken the stew?
No. Mash a few fully cooked potatoes into the broth for a thicker texture.
Why are the carrots still firm?
They may need more cooking. Check both vegetables separately and continue gently with enough liquid.
Can I freeze the stew?
Yes, after prompt cooling. Freeze portions, thaw in the fridge and expect the potatoes to be a little softer.
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